In Japan, it is customary to serve alcoholic drinks with

snacks A snack is a small portion of food generally Eating, eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snack ...

called , , or . These are usually quite salty and served in relatively small portions. Sakana are usually more substantial than

tapas A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In so ...

, although they are not considered a

meal A meal is an eating occasion that takes place at a certain time and includes consumption of food. The names used for specific meals in English vary, depending on the speaker's culture, the time of day, or the size of the meal. Although they c ...

since they are not accompanied by

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. Sakana are served in drinking establishments known as

izakaya An () is a type of informal Japanese bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. Etymology The word entered the English l ...

. When first seated in an izakaya, an ''otoshi'' (お通し) or

appetizer An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the m ...

is placed on the table before any drinks are ordered. This ''otoshi'' is covered in the otoshi fee or seating charge on the bill. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad,

tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a ...

, and

shiokara , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, ...

. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common to order a different kind of sakana as a ''shime'', last dish. ''Shime'' are often softer dishes like noodles or sweeter dishes like

tamagoyaki is a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a ''makiyakinabe'' or ''tamagoyakiki''. Preparation There are several types of t ...

. It is common for sakana to also be served at home or in private when alcohol is consumed. There are a variety of cookbooks that give examples of sakana that are easy to prepare at home. Combini and other stores that sell alcohol often have a selection of pre-packaged dried snacks, canned items, and pickles designed to be consumed as sakana. Sakana were originally designed to be paired with shochu or

sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...

. Since the 19th century, the market share for

Japanese beer Beer in Japan mostly comes from the country's four major breweries, Asahi, Kirin, Sapporo and Suntory, which mainly produce pale lagers around 5% ABV. Beer is immensely popular, far ahead of sake consumption. As well as Pilsner style lagers, t ...

has expanded in Japan. In 1959

beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

overtook

as the nation's most popular alcoholic beverage in taxable shipping volume, and at the same time various foods designed to accompany beer have become popular. There are also sakana designed to be paired with wine. Sakana have embraced not only '' washoku'', Japanese cuisine, but also ''

yōshoku In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an ...

'', western influenced dishes. It is not uncommon to encounter

Naporitan Naporitan or Napolitan ( ja, ナポリタン) is a popular Japanese yōshoku pasta dish. The dish consists of soft-cooked spaghetti, tomato ketchup, onion, button mushrooms, green peppers, sausage, bacon and optionally Tabasco sauce. Naporitan i ...

or Italian style pasta, pizza, cheese,

gyoza ''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' ...

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

, and

namul Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On t ...

in modern

. Some of the most common sakana are actually ''

'', including potato salad,

korokke Korokke ( ja, コロッケ; ) is the Japanese name for a deep-fried ''yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce ...

and other deep fried foods.

Etymology

Tokyoyumeyatai Gaku, Shibuya (4327655609)

The term ''sakana'' traditionally refers to food served with

, and originates from the words ''saka'' (sake) and ''na'' (side dish). Because dried fish and salted fish roe were popular choice for such dishes, over the years the term ''sakana'' also came to mean "fish." Another word for "snack" in Japanese is .The Japanese noun ''tsumami'' meaning "something to nibble/eat with a drink", which is beautified by adding an honorific prefix ''o'' and becoming ''otsumami''.; this term usually applies to smaller dishes. Otsumami are generally simpler dishes suited for ''otoshi'' (お通し) or preparing and eating at home. Since ''otoshi'' are placed on the table as customers sit down, they are usually dishes that can be prepared ahead of time in large portions and served cold or at room temperature. This makes them attractive to housewives who wish to prepare a variety of sakana ahead of time. Ate (あて) or ategau (あてがう), meaning accompaniment is also sometimes used to refer to foods that go well with alcohol.

Types of sakana

When drinking at home sakana can be more modest. A bachelor or someone living alone might open a can of mackerel ( sanma or saury) in

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus '' Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spre ...

or soy sauce or simply use a pre-packaged form of sakana like pickles or Japanese potato salad bought at a supermarket or convenience store. Certain sakana like

kaki no tane Kaki may refer to: People * Abubaker Kaki (born 1989), a Sudanese middle-distance runner * Kaki King (born 1979), a musician Places Iran * Kaki, Hormozgan, a village in Hormozgan Province * Kaki, Iran, a city in Bushehr Province * Kaki Distric ...

are associated with bachelors or older men. Listed below are some common ''sakana''. *

Yakitori is a Japanese type of skewered chicken. Its preparation involves skewering the meat with , a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, th ...

- grilled skewers of chicken and chicken parts *

Kushiage , also known as , is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, refers to the skewers used while ''katsu'' means a deep-fried cutlet of meat. Ingredients Kushikatsu can be made with chicken, pork, seafood, and ...

- deep-fried skewers of meat or vegetables *

Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stu ...

- slices of raw fish *

Tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a ...

- pickles *

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

- spicy Korean cabbage * ''Sakana'' especially popular with beer: **

Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water for 5 minut ...

- salted and boiled soybean pods ** ''Nankotsu'' (chicken cartilage)

karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of the meat or fish with flour, or potato or corn starch, and f ...

Sausages A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. W ...

* ''Sakana'' especially popular with sake: ** ''

Shiokara , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, ...

'' - fermented, salted squid innards etc. **

Roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...

*** ''Uni'' - Sea urchin roe *** '' Ikura'' -

Red caviar Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.Nichola Fletcher, ''Caviar: A Global H ...

(ikra) *** ''

Mentaiko Pollock roe, also pollack roe (also known as ''myeongnan'' and ''tarako'') is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanes ...

'' - spicy pollock roe *** ''

Tarako , known under the professional name , is a Japanese actress, voice actress and singer.Doi, Hitoshi.Tarako. ''Seiyuu Database''. July 5, 2010. Her debut role was as a preschooler on ''Urusei Yatsura''. She is currently employed by the talent mana ...

'' - pollock roe *** ''Sujiko'' - salted salmon roe * Small snacks: ** '' Atarime'' / '' Ika Ichiya-boshi'' - Dried squid ** '' Ei-hire'' - dried

skate Skate or Skates may refer to: Fish *Skate (fish), several genera of fish belonging to the family Rajidae * Pygmy skates, several genera of fish belonging to the family Gurgesiellidae * Smooth skates or leg skates, several genera of fish belongin ...

** Seaweed ** Cheese **

Peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small and ...

s or other types of nuts (almonds, mixed nuts, etc.) **

Potato chip A potato chip (North American English; often just chip) or crisp (British and Irish English) is a thin slice of potato that has been either deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or ap ...

s or fried potato sticks ** ''

Arare Arare may refer to: *Norimaki Arare or Arale Norimaki, the main character in ''Dr. Slump'' media *Arare (food), a bite-sized Japanese rice cracker *Japanese destroyer Arare, a warship sunk in 1942 {{disambig ...

'' - crackers made primarily from rice flour with other ingredients ** ''

Tatami iwashi ''Tatami iwashi'' () is a Japanese processed food made from baby sardines or ''shirasu'' () laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, ...

'' - small dried

sardines "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...

pressed into a cracker-like square form

Examples

File:Shin sanma shioyaki by ayustety in Morishita, Tokyo.jpg, Sanma grilled with salt File:Hamachi Kama.jpg, Hamachi kama, tuna collar File:Eihire - stingray meat - Japanese pub food - September 2014.jpg, Eihire, grilled stingray fin File:Ika-yaki 001.jpg, Ikayaki, grilled squid File:Shiokara_001.jpg, Shiokara, fermented squid innards File:Umitake kasuzuke.jpg, Umitake kasuzuke, clam pickled in sake lees File:Takowasa (6752008609).jpg, Takowasa, chopped octopus pickled in wasabi File:Baked mentaiko by ayustety in Marunouchi, Tokyo.jpg, Grilled

mentaiko Pollock roe, also pollack roe (also known as ''myeongnan'' and ''tarako'') is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanes ...

File:Cucumber and mentaiko dish at 鳥亭.jpg, Raw mentaiko with cucumber File:Unagi kabayaki by Kossy@FINEDAYS in Akabane.jpg, Unagi kabayaki, grilled eel File:Oden (25570126098).jpg,

Oden is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly ca ...

File:Edamame by jark.jpg,

File:Three kinds of miso paste and cucumber by Hyougushi in Akita.jpg, Cucumber with hatcho

File:Okra with umeboshi paste by ayustety in Tsukiji, Tokyo.jpg, Boiled

okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

with

umeboshi Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled (brined) '' ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums ...

paste File:Potato salad.jpg, Japanese

potato salad Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. In the United States, it is generally considered a side dish and usually accompanie ...

File:鮨ハーベストのサラダ.jpg, Cabbage salad File:Goma-ae salad.jpg, Goma-ae, spinach salad in sesame dressing File:Yakitori 015.jpg,

Tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

marinated in

dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...

File:Kushiyaki- assorted kawa (chicken skin), yamaimo (sticky yam), shishito.jpg, Grilled kawa (chicken skin),

yamaimo ''Dioscorea japonica'', known as East Asian mountain yam, yamaimo, or Japanese mountain yam, is a type of yam (vegetable), yam (''Dioscorea'') native to Japan (including Ryukyu Islands, Ryukyu and Bonin Islands), Korea, China, Taiwan, and Assam. ...

shishito is a sometimes hot East Asian pepper variety of the species ''Capsicum annuum''., abstract quote: " 'Shishito' (Capsicum annuum L.) is a group of sweet pepper cultivars. Fruits are small, green and non-pungent, but pungent fruits sometimes occu ...

File:Dengaku.jpg, Miso dengaku, miso grilled eggplant File:Kushiyaki- ginkgo nuts.jpg, Roasted

ginkgo nuts ''Ginkgo biloba'', commonly known as ginkgo or gingko ( ), also known as the maidenhair tree, is a species of tree native to China. It is the last living species in the order Ginkgoales, which first appeared over 290 million years ago. Fossils ...

File:Yakitori 016.jpg,

Asazuke (literally: ''shallow pickle'') is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word ''asazuke'' can also refer to the items pickled in this ...

eggplant File:酒とタバコ (3158962313).jpg, Bean sprout

and pickled rakkyo File:Takanaduke2.jpg, Takanazuke, pickled mustard greens File:Bettarazuke.jpg, Bettarazuke, pickled

daikon Daikon or mooli, ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed ...

File:Misozuke (Miso picles) of Daikon Radish and Cucumber.jpg, Miso pickled daikon and cucumber File:Chicken karaage 003.jpg,

Karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of the meat or fish with flour, or potato or corn starch, and f ...

File:Yakitoriplate2011jan.jpg, Assorted

yakitori is a Japanese type of skewered chicken. Its preparation involves skewering the meat with , a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, th ...

File:Misen Tebasaki 20191110.jpg, Tebasaki File:Gyoza, Sakura Ramen, Montparnasse, Paris 001.jpg,

Gyoza ''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' ...

usually contain pork File:コロッケ (2598213730).jpg,

Korokke Korokke ( ja, コロッケ; ) is the Japanese name for a deep-fried ''yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce ...

File:Beef and potato stew in Japanese-style (6225795153).jpg,

Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ''ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make ...

File:Hiyayakko by a.koto.jpg,

Hiyayakko is a Japanese dish made with chilled tofu and toppings. Variety of toppings The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna ...

File:Agedashi tofu, fried tofu with broth.jpg, Agedashi tofu, fried tofu in dashi broth File:鳥焼き居酒屋_(39394233682).jpg,

Tamagoyaki is a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a ''makiyakinabe'' or ''tamagoyakiki''. Preparation There are several types of t ...

File:Instant chazuke by shibainu.jpg, Ochazuke, green tea over rice File:小料理バルさくら特製おにぎり.jpg,

Onigiri , also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume (''umeboshi''), salted salmon, katsuob ...

File:Yaki Onigiri or roasted rice ball and Takuan 2019-11-5 Tottori City.jpg, Yaki-onigiri File:Fried noodle (24327702692).jpg,

Yakisoba ''Yakisoba'' ( ja, 焼きそば ), "fried noodle", is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese noodles (Chuuka soba) made from wheat flour, typically flavored with ...

File:Arare rice crackers-0415.jpg, Arare rice crackers File:Tatami-iwashi.JPG,

File:Supermercado-japones078.jpg, Various otsumami sold at a supermarket File:A can of Takara Lemon Chu-hi.PNG, Chu-hi can sold with otsumami attached on the top

In media

Sakana are an everyday part of Japan's drinking culture. Japanese variety shows, magazines, and newspapers frequently feature recipes for homemade sakana. There are numerous food manga and anime that focus on depicting sakana, some notable examples are: *

Shin'ya Shokudō , is a Japanese manga series written and illustrated by Yarō Abe. It was serialized in Shogakukan's ''seinen'' manga magazine ''Big Comic Original Zōkan'' from October 2006 to August 2007, before being transferred to ''Big Comic Original'' ...

is a long running food manga about the sakana the owner of a diner that is only open from midnight to dawn makes for his eccentric patrons. It has been made into a live action drama. Unlike a standard izakaya, the owner will prepare any food a customer requests if he has the ingredients. *

Takunomi is a Japanese four-panel comedy manga series written and illustrated by Haruto Hino. It was serialized on Shogakukan's online app ''MangaONE'' and ''Ura Sunday'' website from August 2015 to May 2018, with its chapters collected in seven ''ta ...

is a 4-panel manga and

anime is hand-drawn and computer-generated animation originating from Japan. Outside of Japan and in English, ''anime'' refers specifically to animation produced in Japan. However, in Japan and in Japanese, (a term derived from a shortening of ...

focused on drinking at home. Each episode features a different drink, but due to Japanese drinking culture, multiple sakana and otsumami are shown being paired with each drink as alcohol is rarely drunk without a food pairing. *

Wakakozake is a Japanese manga series by Chie Shinkyu. It has been serialized by Tokuma Shoten in the ''seinen'' manga magazine '' Monthly Comic Zenon'' since the September 2011 issue; it is also available on ''Web Comic Zenyon''. The series has thir ...

is a manga and

focused on the pleasure the main character gets from pairing the perfect sakana with a drink.

Notes

References